Why is Cooking the Same foods on The Stove-top With MEC Healthier than Cooking for Long Hours in a Slow Cooker?
Long hours of cooking at less than 220 Degree Farenheit surprisingly does more harm than good . Scientific research done on amino acid lysine found in peanuts showed these results: Twenty percent of it had been found to get cooked out of after an hour and a half exposure to 150°F/66°C heat. After two and one half hours, 40% has been lost. According to the WHfoods.org (worlds healthiest foods) the majority of vitamins have less heat stability than this amino acid, and so higher percentage losses of many vitamins when cooked at 200°F/93°C over six to eight hours of time can be expected. [reff: http://whfoods.org/genpage.php?tname=dailytip&dbid=45]
Cooking in MEC on the stove top does just the opposite. Besides the obvious fact that your food cooks without interference of chemicals/metals or toxins form the pot, most recipes cook with this unique, food-friendly heat in less than 30-40 minutes. Except for a few dried bean like garbanzo, kidney & Lima beans, almost all foods cook within an hour with a majority taking around 30-45 minutes.
Savory, very nutritious chicken bone broth cooks in 45 mins to 1 hour 15 minutes. Beef bone broth, a typical slow cooker recipe that takes a minimum of 12 hours in a conventional slow cooker, can be done in 2 to 2.5 hours at the most (6 qt quantity). The broth is fully done, the minerals extracted intact, and is more delicious than traditional long hours of cooking. Off course one might think that the slow cooker is more “convenient”, but what is convenience if does not give you nutritious food? And besides cooking in less time is what is truly convenient, all it takes is a little bit of planning. If it means your food is going to be far more nutritious, non-toxic and healthy, it is totally worth making the switch.